Culinology - September 2016 - 42
INDUSTRYNEWS
Bridging two worlds:
A common language for chefs and scientists
Scientists spend so much time in the
depths of reductive food science that
they often lose touch with the more
complex, tactile realities of food. Chefs,
on the other hand, expend a lot of
energy working through ways to fix a
problem when they really just need a
look at the moving parts beneath the
surface.
Ali Bouzari of Pilot R+D will address
how to create a practical bridge
between the two worlds in his keynote
address at the 2017 RCA Annual
Conference in San Juan, Puerto Rico,
US, next March.
Learn more about the conference
and Mr. Bouzari's keynote address at
culinology.org/annualconference.
Get to know Ali Bouzari, Ph.D.
"I'm presenting at the conference
to try and give two potent reservoirs
of creativity and insight - chefs and
scientists - another way of speaking the
same language."
- Ali Bouzari, Ph.D.
co-founder of Pilot R+D
Healdsburg, Calif.
Ali Bouzari is a culinary scientist, author, educator
and co-founder of Pilot R+D, a culinary research
and development company based in northern
California.
As a chef with a Ph.D. in food biochemistry,
Ali has helped to lead the charge in changing
the way we think about cooking by teaching and
developing curriculum at leading universities -
from Ivy League schools to the Culinary Institute
of America - and collaborating with such
innovative restaurants as Benu, Eleven Madison
Park, The Restaurant at Meadowood and the
Thomas Keller Restaurant Group.
His upcoming book, "Ingredient: Unveiling the
Essential Elements of Food," will be published by Ecco this
fall. "Ingredient" isn't a book of recipes, nor is it a definitive
treatise on the science of the kitchen. It's an illustrated guide
to visualizing and controlling food's invisible moving parts,
regardless of your skill level or how you like to cook.
Scan the QR code to pre-order today!
From savory to sweet: Choose your passion and compete
In 2017, there will be two Professional
Culinology competitions to compete
in - the National Savory Culinology
Competition and the National Pastry
Culinology Competition - each themed
on the cuisine of Puerto Rico.
To compete, a chef and a culinary
scientist will work together to create
a culinary gold standard recipe and
then commercialize the recipe into
a retail frozen product. Onsite at the
42 |
Culinology | SEPTEMBER 2016
competition, teams will create and
present both their gold standard and
retail product.
The competitions will be held at
the 2017 RCA Annual Conference &
Culinology Expo.
Ready to earn your stripes? Download
the manual and application information
at culinology.org/professionalcompetitions, and share your Letter of
Intent by December 1, 2017.
2017 Competition Premier Partner
2017 Competition Equipment Partner
http://www.culinology.org/annualconference
http://www.culinology.org/professional
Table of Contents for the Digital Edition of Culinology - September 2016
Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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